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September 06-08, 2018 | Edinburgh, Scotland
Food safety and Hygiene
International Conference on
Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2
Curbing against dietary diseases through healthy eating: Enlightening the future advances in Food
Safety and Hygiene practices
Muhammad Abdullah Bin Masood
Pir Mehr Ali Shah Arid University, Pakistan
P revalent eatinghabits are thebiggest contributer affecting
human health so immensely that we are left with half of
people suffering fromover nutritionwhile the other half from
under nutrition. Uncontrolled intake of refined grains, added
sugars, fats, meats and their related products are increasing
rapidly. Most of the people particularly from developing
and under developed countries are not properly concerned
about the recommended dietary intake of food components
and the consequences of their abuse. As a result, the index
of CVDs, diabetes type II, obesity, stunted growth, vitamins
and mineral deficiencies are getting speedup. My research
findings indicated that increasing awareness among all age
groups particularly children through introduction of “my
plate concept” which is based on intake of good carbohydrate
sources such as fruits, vegetables and whole grains, protein
sources such as lean meat, low-fat dairy products, pulses,
nuts and soy and fats sources such as vegetable oil has
promising outcomes. Further research indicated that intake
of salt, saturated fats and added sugars should be limited as
their abusive are the marked indicators for dietary diseases
such as Obesity, CVDs, Hypertension and Diabetes type II.
Finally, the adoption of healthy eating practices although
require time but if implemented would not only keep us
healthy but also make us live more.
Speaker Biography
Muhammad Abdullah Bin Masood is a final year student of BSc.(Hons) Food Technology
from Pir Mehr Ali Shah Arid Agriculture University, Pakistan. He has completed short
course” New Nordic diet” from University of Copenhagen, Denmark.
e:
Muhammad Abdullah Bin Masood, Food Safety 2018, Volume 2
DOI: 10.4066/2591-796X-C1-003